Spaghetti con Pollo y Salsa Criolla
Spaghetti con Pollo y Salsa Criolla
There’s obviously a huge Italian influence in this pasta recipe. Spaghetti with chicken in criolla sauce is a commonly eaten at dinner tables all over Colombia. The sauce consists of onion, garlic, tomatoes, and bell peppers sautéed then tossed with chicken and pasta. Instead of finishing it off with parmesan, queso fresco is crumbled over the top.
Ingredients
- 1 lb dried spaghetti noodles
- 1/2 cup chicken stock
- 1 lb boneless skinless chicken thighs cut into small pieces
- 2 tbsp olive oil
- 1/2 cup fresh basil
Salsa Criolla
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 4 roma tomatoes chopped
- 1 small green bell pepper chopped
- 1 small red bell pepper chopped
- 1 tsp thyme
- 1 tsp ground cumin
- 1 tsp oregano
- salt and pepper to taste
Garnish
- queso fresco crumbled
Instructions
- Heat up 2 tbsp of olive oil in a large saucepan over medium high heat. Sauté the chicken until it’s cooked through; about 8 minutes. Remove from the pan.
- Add another 2 tbsp of oil to the pan. Sauté all of the salsa criolla ingredients for 15 minutes.
- While the sauce is cooking, bring a large pot of salted water to a boil. Add in the spaghetti noodles and cook according to the package directions.
- Add in the chicken stock to the sauce.
- Toss the spaghetti noodles in the sauce.
- Toss in the chicken and basil. Cook for 2 minutes.
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